As someone who LOVES Korean food after Chinese food, I haven’t really cooked Korean food except for kimchi fry rice, seafood pancake, pre-packaged tofu soup, hotteok and of course, RAMEN..There is a super famous Galbi Jjim restaurant near me and the line is usually 3+ hours.. Now during quarantine, I miss their food and decided to make Galbi Jjim!
Since this was my first time making Galbi Jjim, and my housemates all love this dish from the nearby restaurant, I was under great expectation from them to cook it YUMMY. Didn’t want to mess up, I followed Chef Paik’s recipe (linked below) STRICTLY using a scale to measure sauce ingredients by grams 🙂 Result turned out awesomely tasty!
QUICK TAKEAWAYS
- 70% success comes from the SAUCE
- sequence of adding in veggies is important, based on how fast each veggie cooks
- stir without breaking ingredients apart
- can bring short ribs out, cut into smaller pieces and put them back in if not tender after long time
RECIPE
Sauce and Ingredients are for 2kg beef short ribs (the thick ones).
Step 1: Drain blood and cook short ribs
- drain blood by putting beef short ribs in water for 20-30 mins (color from dark red –> light pink)
- rinse and clean the beef short ribs, clean broken bone powder if there is any
- put bone into boiling water to get blood completely out
Step 2: Cutting Veggies
Trust me, you will have a LOOOOTTT of cutting here and improve cutting skills 😉
| Veggie | Amount |
| Shittake mushroom (fresh) | 2~3, 50g |
| king oyster mushroom | 2~3, 50g |
| carrot cut into bigger chunks | 1~2, 230g |
| onion cut into slices | 1~2, 370g |
| green onion cut into 4-5cm pieces | 3~4, 160g |
| green & red chili peppers | 60g in total |
| radish | 1/3 radish, ~360g |
| potato | 1~2 |
| bell pepper | 1~2 |
Step 3: THE SAUCEEEE
| Ingredient | Amount |
| dark soy sauce (color) | 260g, 1 & 1/3 cup |
| brown sugar | 60-80g, 1/3 cup (original recipe 100g, I decreased it) |
| rice wine | 120g, 2/3 cup |
| water | 240g, 1 & 1/3 cup |
| minced garlic | 40g, 1/4 cup |
| minced ginger | 10g, 2/3 tbsp |
| green onion finely chopped | 50g, 2/3 cup |
| pepper | 1g |
| sesame oil | 30g, 4 tbsp |
Mix well and taste~
Step 4: Cook them!
- + short ribs, sauce, water enough to cover short ribs and cook at least 1 hour or more till meat is tender
- + radish which take longer time to cook
- when radish soften, + potato
- + carrot, shiitake mushroom, oyster mushroom
- when 90% done, + onion, bell pepper, green onion
- mix well when adding new ingredients, but careful not to break chunks of veggies
- other add-on: rice cake, chestnuts, etc.
- if the meat still not as soft as expected, take it out and cut into smaller pieces and put it back in
Step 5: (optional) put mozzarella cheese on top of Galbi Jim, use a torch to melt them!
READY TO SERVE!
Almost took me 2-3 hours to get these done!! I had too many ingredients that I have to split them into two pots midway… But they are DELICIOUS!!
1st try in 2019 
1st try in 2019
2nd try in 2022 
2nd try in 2022
Resources
Maangchi has many interesting and native ingredients. Will try to get these ingredients and cook Galbi Jjim following her recipe next time!
